Provencal Herb-Crusted Lamb with Ratatouille

Name: Provencal Herb-Crusted Lamb with Ratatouille
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 rack lamb (trimmed); 2 tablespoons olive oil; 3 cloves garlic (minced); 1 tablespoon fresh rosemary (chopped); 1 tablespoon fresh thyme (chopped); 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons Dijon mustard; 1 medium eggplant (cubed); 1 medium zucchini (sliced); 1 medium red bell pepper (chopped); 1 medium onion (chopped); 2 cloves garlic (minced); 2 tablespoons olive oil; 1 can diced tomatoes (drained); 1 teaspoon herbes de Provence; salt and pepper to taste null

StandardFrenchDinnerElegantRusticSeasonal

⏱️ 30m PREP

🔥 90m COOK

👥 4 SERVINGS

⚡ 650 CAL/SERV

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Overview

A succulent lamb roast enhanced with a fragrant herb crust and paired with a traditional ratatouille, offering a taste of Provence with every bite.

Macronutrients per serving

113

grams

Protein

38.0g 34%

Fat

45.0g 40%

Carbs

30.0g 27%

Rich in nutrients

☀️ Vitamin C

45% DV

Supports immune function

🔺 Iron

20% DV

Essential for blood production

🌾 Dietary Fiber

32% DV

Supports digestive health

☀️ Vitamin A

60% DV

Important for vision and immune health

🔺 Potassium

15% DV

Helps maintain fluid balance

Ingredients

Herb-Crusted Lamb

1 rack lamb trimmed
2 tablespoons olive oil
3 cloves garlic minced
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Dijon mustard

Ratatouille

1 medium eggplant cubed
1 medium zucchini sliced
1 medium red bell pepper chopped
1 medium onion chopped
2 cloves garlic minced
2 tablespoons olive oil
1 can diced tomatoes drained
1 teaspoon herbes de Provence
salt and pepper to taste

Instructions

1 Preheat the oven to 375°F (190°C).
2 In a bowl, combine minced garlic, rosemary, thyme, salt, pepper, and olive oil. Mix well to form a paste.
3 Rub the lamb rack with Dijon mustard, then coat evenly with the herb mixture.
4 Place the lamb on a baking sheet and roast in the preheated oven for 25-30 minutes for medium-rare, or until desired doneness. Let it rest for 10 minutes before slicing.
5 While the lamb is roasting, prepare the ratatouille. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent.
6 Add eggplant, zucchini, and red bell pepper to the skillet. Cook for 5-7 minutes until the vegetables begin to soften.
7 Stir in the diced tomatoes and herbes de Provence. Season with salt and pepper. Simmer for 20-25 minutes until the vegetables are tender and the flavors meld.
8 Serve the sliced lamb over a bed of ratatouille, garnished with additional fresh herbs if desired.